Results 81 to 90 of about 6,093 (195)

astringent

Citation: 'astringent' in the IUPAC Compendium of Chemical Terminology, 5th ed.; International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. 10.1351/goldbook.15486 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
openaire   +1 more source

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3462-3477, April 2026.
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan, Mário R Maróstica Jr   +6 more
wiley   +1 more source

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3745-3759, April 2026.
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Paola Piombino, Elisabetta Pittari, Roberto Salvatore Di Fede, Maria Tiziana Lisanti, Silvia Carlin, Andrea Curioni, Giovanni Luzzini, Christine Mayr Marangon, Matteo Marangon, Fulvio Mattivi, Maria Alessandra Paissoni, Giuseppina Paola Parpinello, Maurizio Piergiovanni, Arianna Ricci, Susana Río Segade, Luca Rolle, Maurizio Ugliano, Luigi Moio   +17 more
wiley   +1 more source

Phytosynthesized Silver Nanoparticles from Waste Kigelia africana Flowers: Characterization and Functional Applications

ChemistryOpen, Volume 15, Issue 4, April 2026.
Green synthesized silver nanoparticles from Kigelia africana flower waste were characterized using Ultraviolet–Visible Spectroscopy (UV–Vis), Fourier Transform Infrared Spectroscopy (FT‐IR), Field Emission Scanning Electron Microscopy (FESEM), and X‐ray Diffraction (XRD).
Lakshya, Amanpreet Kaur, Utkarsh Tyagi, Man Vir Singh, Aaysha Pandey, Kamal Kishore, Ranjeet Brajpuria, Soniya Dhiman, Naresh Kumar Wagri   +8 more
wiley   +1 more source

From fertilizer to insecticide: urban leaf litter chemistry alters the survival landscape of Aedes aegypti

Pest Management Science, Volume 82, Issue 4, Page 3395-3407, April 2026.
Chemical profiling and bioassays reveal that leaf‐litter leachates from urban trees flip between nourishing and killing Aedes aegypti larvae: dilute Tipuana tipu boosts growth, whereas concentrated, aged extracts are >90% lethal. Species‐specific chemistry thus turns street trees into potential self‐renewing tools for integrated vector control ...
Ana Luiza Caldatto, Gilberto Dinis Cozzer, Heloise Restello Remus, Raquel de Brito, Monica Santin Zanatta Schindler, Cássia Alves Lima‐Rezende, Jacir Dal Magro, Renan de Souza Rezende   +7 more
wiley   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, Juliane Elisa Welke, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Adriane Costa dos Santos, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho de Amboni, Carlise Beddin Fritzen‐Freire   +9 more
wiley   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

Foliar Application of Nano‐Selenium Enhances Tea Quality and Selenium Biofortification by Promoting Theanine Synthesis and Nitrogen Metabolism

Plant Biotechnology Journal, Volume 24, Issue 4, Page 2300-2311, April 2026.
ABSTRACT Selenium (Se) biofortification improves crops' nutritional value, while nano‐selenium (nano‐Se) offers enhanced bioavailability over traditional Se fertilisers. The quality of tea (Camellia sinensis) depends critically on nitrogen (N) metabolism and amino acid balance, particularly of theanine.
Qingxue Guo, Zhenghao Wu, Yuxin Xiao, Helena Korpelainen, Chunyang Li   +4 more
wiley   +1 more source

Integrated transcriptome and metabolome analysis revealed key genes related to astringency in cucumber fruits

Vegetable Research
Cucumber taste profiles are significantly shaped by astringency, which manifests as a drying and rough sensation in the oral cavity. Nevertheless, the molecular mechanisms underlying cucumber astringency remain largely unexplored.
Jiaojiao Zhang, Kunyang Wang, Xiaofei Song, Yang Xie, Xiaoli Li, Shuai Meng, Qiushuang Han, Jianhua Jia, Chen Wang, Liying Yan   +9 more
doaj   +1 more source

Comparative analysis of pomological and phytochemical characteristics in white‐ and red‐fleshed pitaya (Hylocereus spp.), with molecular docking insights into key bioactive compounds

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2200-2210, 15 March 2026.
Abstract BACKGROUND Cacti, including pitaya (Hylocereus spp.), are rich in antioxidants that will undoubtedly gain importance under ongoing climate change as water resources decline. Yet the molecular basis linking composition to antioxidant function remains incompletely defined. We compared white‐fleshed H. undatus and red‐fleshed H. polyrhizus across
Kerem Mertoglu, Annik Fischer, Sina Zargarchi, Melekber Sulusoglu Durul, Magdalena Köpsel, Erdi Can Aytar, Ibrahim Bulduk, Barıs Kaki, Tuba Esatbeyoglu   +8 more
wiley   +1 more source